Sausage-Stuffed Chicken Breasts

By crisscut

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 lb. Italian sausage, casing removed
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1 tbsp. horseradish mustard
• 2 eggs, well beaten
• 1/2 cup all-purpose flour
• 1 cup Itaian-seasoned breadcrumbs

Preparation

Step 1

Pound chicken breasts to 1/4" thickness. Wrap tightly in plastic wrap and refrigerate at least 2 hours.

Break up sausage and mix with Italian seasoning, garlic powder, chili powder and horseradish mustard. Shape sausage mixture into 4 link shapes. Wrap tightly in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Brush one side of each breast with beaten egg. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.

Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place on broiler pan. Bake 45 to 50 minutes or until meat therometer inserted into the center reaches 160 degrees.